Fried Stuffed Zucchini Flowers
6 servings
30 minutes
Fried stuffed zucchini flowers are an exquisite dish of European cuisine that combines sophistication and rich flavors. The origins of this dish trace back to Italian traditions, where zucchini flowers are used to create delicate appetizers. The fragile petals are filled with savory anchovies and soft mozzarella cheese, creating a unique blend of salty and creamy taste. Dipped in a light batter and fried to a golden crust, they acquire a crispy texture while keeping the juicy filling inside. These flowers are perfect as an elegant appetizer that beautifully complements light salads and white wines.
1
Prepare the batter (flour, egg, milk).
- Wheat flour: 100 g
- Chicken egg: 1 piece
- Milk: 500 ml
2
Remove the pistils and stamens from the flowers, wash them, spread them out, and let them dry.
- Zucchini blossoms: 12 pieces
3
Stuff each flower with half an anchovy fillet, adding a cube of cheese.
- Anchovies: 6 pieces
- Mozzarella cheese: 1 piece
4
Fold the edges of the petals inward, as if closing the flower.
5
Heat the oil, dip the flowers in batter, and fry until golden.
- Olive oil: 500 ml
6
Spread the prepared flowers on absorbent paper to drain excess oil. Serve hot.
